New Restaurant Costing over 100 Million Opens in Shanghai
In 2011, the first Yong Fu opened in Shanghai. Since 2017, Yong Fu has won the prestigious one-Michelin-star award for consecutive years.
Today, the group has more than ten restaurants.
Today, the group has more than ten restaurants.
This year, Yong Fu opens a new store located on the 56th floor of Raffles City East Tower on the North Bund and presents a new culinary masterpiece in the cloud.
The new store has a lovely marble theme.
Natural marble surrounds the restaurant, making the space look luxurious and extravagant.
Each lighting in the restaurant is customized, and the designers have customized even the waiter’s uniforms.
The open-cooking table is equipped with a full set of high-end Electrolux equipment.
The restaurant has seven private rooms, offering unobstructed views of the Huangpu River.
The restaurant uses century-old German brand Meissen’s handmade porcelain.
The place is impeccably furnished with Riedel's handmade cups, Christofle's cutlery, French professional knife brand Laguiole, and Diptyque's hand sanitizer and hand cream.
Apart from the Donghai seafood directly flown in daily and traditional Ningbo delicacies, there are new Chinese flavors with a luxurious twist.
South African Abalone with Soy Bean Sauce
Each South African abalone takes a week to cook.
The abalone is soft and fragrant, leaving a savory and fresh aftertaste.
The yellow croaker dish with pickled vegetables
The yellow croaker dish with pickled vegetables is a classic at Yong Fu.
The deboned large yellow croaker is served with fish soup and seared cabbage.
The fillets are done in 30 to 40 seconds.
Steamed Grass Carp with Ginger Mud
The steamed grass carp is delicious, with a ginger and green onion fragrance to highlight its original flavors.
Light Soup Baby Clam
Light Soup Baby Clam is perfectly made, with each octopus tentacle being fresh and tender.
Deep Fried Home Made Stinky Tofu
Deep Fried Home Made Stinky Tofu is topped with roasted pepper sauce to reduce the odor and make the dish more inviting.
The swimming crab meat inside adds a delicious touch to the stinky tofu.
Boiled Salted Pork Fat End
Boiled Salted Pork Fat End is made from selected large intestines and marinated for five hours.
The wine list features French Burgundy wines. And there is always a sommelier to give advice.
On the other side of Yong Fu is Ming Lu Chuan, jointly created by Yong Fu and Sichuan cuisine master Lan Minglu.
Ming Lu Chuan has quite a different style from Yong Fu.
The tableware boasts pricey works of art, and the ones used in the four private rooms are from Wedgwood.
The various kimchi jars on the shelf are an eye-catching sight.
Ming Lu Chuan's menu retains Master Lan's classic signature dishes while featuring various new delights.
Seafood Skewer with Spicy Hot Sauce
Seafood Skewer with Spicy Hot Sauce is made from four different types of seafood - fresh abalone from Bohai Bay, razor clam from the Yellow Sea, squid from the East China Sea, and tiger prawn from the South China Sea.
The seafood is topped with chili oil made from four kinds of chili.
Chicken Broth with Foie gras
Chicken Broth with Foie gras has a rich, fragrant soup base made using chicken and duck.
Fresh bamboo is carved into flowers by the chef’s exquisite knife craftsmanship. Butterfly-shaped foie gras paste is made from the liver of Shi-tou geese.
You can feast on traditional Sichuan delights with an international twist.
The restaurant has collected a lot of good tea from Sichuan, and tea-pairing with your meal is also a highlight here.
Right above Yong Fu and Mingluchuan is a French restaurant currently in the works.
The French restaurant will collaborate with Chef Zhou Chen.
As the Mid-Autumn Festival is approaching, Yong Fu has also launched durian mooncakes. For reservation, please contact: 021 3356 6777.
Yong Fu
Address: 56th Floor, East Tower, Raffles City, No. 1089 Dongdaming Road
Tel: 021 6686 7777
Ming Lu Chuan
Address: 56th Floor, East Tower, Raffles City, No. 1089 Dongdaming Road
Tel: 021 55887888
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